Teriyaki Chicken Chop

Name: Teriyaki Chicken Chop
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Lute leg; 3 slices ginger; 1 shallot; 1 tablespoon Straw Mushroom Soy Sauce; 2 tablespoons Very Fresh Soy Sauce; Some Cooking Wine; a little pepper; 2 tablespoons Braised Sauce

by Unique scenery

4.9 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

Teriyaki chicken steak, slowly forced out the oil, add thick sauce, the chicken is firm, the lips and teeth are fragrant. "

Ingredients

2 pieces Lute Leg
3 slices Ginger

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1 Shallot

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1 tablespoon Straw Mushroom Soy Sauce
2 tablespoons Very Fresh Soy Sauce
Some Cooking Wine

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a little Pepper

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2 tablespoons Braised Sauce

Teriyaki Chicken Chop

1. Prepare the seasoning.

2. Remove the bones of the pipa and cut off the tendons to avoid shrinkage during frying. Then add an appropriate amount of soy sauce and marinate for 20 minutes. Be careful not to pour too much, and avoid too much juice when frying.

3. Fry the chicken in a non-stick pan. Fry the oil in the chicken skin as much as possible. It tastes better. Put a few pieces of green onions and ginger slices on the chicken to fry them together.

4. After the chicken steaks are fried, pour the sauce made of braised sauce, oyster sauce, light soy sauce, and pepper into the pot, simmer the flavor on a low heat, and finally collect the juice over high heat. Note that you don't need to adjust the sauce too much, just have 2-3 spoons to avoid too much juice, and you can add some sugar to taste if you want to eat dessert.

5. Finally, you can just make it out of the pot. This time the sauce is adjusted more and it is not completely covered on the chicken chops. Improve it next time.